Friday, May 13, 2011

mexican fondue

I have one picky eater and one eater that eats ANYTHING. I understand both. I grew up EXTREMELY picky - sorry mom! Now, believe it or not I'll eat just about anything!

We eat pretty healthy around here and I want my kids to realize that delicious food can be yummy, healthy, and fun too!

So this week we tried fondue for the first time with the kids. It ended in a mess but they thought it was fun and ended up eating quite a bit as well!

I found this recipe on and it ended up being a hit! I had never made a cheddar cheese fondue - but this one was a winner and will definitely be made again in our house!

It definitely has Mexican flavors due to the cilantro and herbs so it would be fun doing a Mexican theme and doing peppers, tortillas, etc. as dippers!

  • 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (I used 98% Fat Free)
  • 3/4 cup milk (I used skim)
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 cup shredded Cheddar cheese
  • 2 tablespoons chopped fresh cilantro leaves
  • Suggested Dippers: we used whole wheat pasta, homemade bread, potatoes, broccoli, carrots, and cubed chicken.
  1. Heat the soup and milk in a 2-quart saucepan over medium heat until the mixture is hot and bubbling, stirring occasionally.
  2. Stir in the chili powder, cumin, and cheese. Cook and stir until the cheese is melted. Stir in the cilantro.
  3. Pour the soup mixture into a fondue pot or slow cooker. Serve warm with dippers.

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